Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef (, (I used 85% lean))
  • 2-3 cloves garlic (, pressed or minced)
  • 1 small onion (, chopped (about 1 1/2 cups))
  • 2 stalks celery (, chopped (about 1 cup))
  • 4 carrots (, peeled and chopped (about 1 cup))
  • 1 teaspoon kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 3 small russet potatoes (, peeled and cubed into bite size pieces (about 3 cups))
  • 1 14.5 ounce can diced tomatoes (, drained)
  • 1 tablespoon hot sauce*
  • 2 cups shredded sharp cheddar cheese plus more for garnish
  • 2 tablespoons Italian flat leaf parsley (, chopped)
  • 4 slices sourdough bread
  • 3-4 tablespoons butter
  • garlic salt

Instruction

  • Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes.
  • Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft.
  • Season with kosher salt and pepper then sprinkle the beef mixture with the flour. Stir and cook for 2 minutes to cook out the raw flour taste.
  • Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft.
  • Meanwhile, slice the sourdough bread and butter one side of each slice. Sprinkle with garlic salt and broil for 5 minutes or until lightly browned and toasty. Cut into bite size pieces.
  • Remove the soup from the heat and stir in the hot sauce and cheddar cheese. Adjust seasoning and garnish with parsley and the garlic butter croutons, plus more cheese and hot sauce if desired. I like mine topped with spicy bread and butter pickles.